Pale / House ale

[MX1]

This is what I am looking at for making an Pale / House ale.
I wanted to keep it simple, with a citrus / fruity profile. I know
the IBU's are kind of high, but the bitterness from the hops is a lot
"softer' than other High AA hops.

Also, I will toast about 2 pounds of the 2 row in the oven at 275f to
add a bit more complexity. This is a modified version of a recipe
that I found on another brew board that gets great reviews.

I want a easy drinking beer for warm summer nights, I hope that this
hits the mark.

Please look at the mash temp, and tell me if you think that is the
best choice for this beer.

Thank you all in advance.

Paradise Pale Ale
10A-American Ale-American Pale Ale

Minimum OG: 1.045 SG Maximum OG: 1.060 SG
Minimum FG: 1.010 SG Maximum FG: 1.015 SG
Minimum IBU: 30 IBU Maximum IBU: 45 IBU
Minimum Color: 5.0 SRM Maximum Color: 14.0 SRM


Recipe Overview
Wort Before Boil: 6.08 US gals
Wort After Boil: 5.28 US gals
Volume Transferred: 5.28 US gals
Volume At Pitching: 5.28 US gals
Volume Of Finished Beer: 5.02 US gals
Expected Pre-Boil Gravity: 1.048 SG
Expected OG: 1.055 SG
Expected FG: 1.013 SG
Apparent Attenuation: 75.0 %
Expected ABV: 5.5 %
Expected ABW: 4.3 %
Expected IBU: 58.3 IBU
Expected Color: 5.8 SRM
BU:GU ratio: 1.07
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 64 degF



US 2-Row Malt 9.50 lb (2# toasted in oven)
US Caramel 40L Malt 0.50 lb
US Flaked Wheat 0.50 lb


Hops

US Amarillo 8.5 % 0.75 oz Pellet Hops 60 Min
US Simcoe 13.0 % 0.75 oz Pellet Hops 20 Min
US Amarillo 8.5 % 1.00 oz Pellet Hops 5 Min
US Simcoe 13.0 % 1.00 oz Pellet Hops 5 Min


Other Ingredients
Whirlfloc Tablet 1 15 min


Yeast
DCL US-05 (formerly US-56) SafAle



Mash Schedule
Mash Type: Full Mash
Single Step Infusion (68C/154F) 60 min


Thanks again

Tim

[Whorst]

You've got the right idea. I brewed something similar with just Cascade. 1 ounce at 60 minutes, 1 ounce at 30, talk about simple! I wouldn't worry too much about mash temperature. The 05 is going to ferment the hell out your wort. Brew it, I'm sure it'll be very drinkable.

[Barley Water]

Well, let me start out by saying that the beer you propose will no doubt be good. If I were trying this, I would probably opt to drop the O.G. to somewhat less than around 1.050 since you said you wanted an "easy drinking pint for warm summer nights". I find that beers with a little lower gravity are easier for me to quaf in quanity, you don't find yourself horizontal as quickly (of course maybe thats just me, I am getting older after all). If you decide to reduce the gravity, I would reduce the hops in such a way as to keep the ratio of the bittering units to the O.G. roughly the same. By the way, your in IPA range from a bittering standpoint, that will tend to make the beer refreshing though. The bitterness you preceive will be influenced by your mash temperature as well as your water chemistry. We have moderatly hard water here with both temporary and permanent hardness which tends to accentuate the bitterness in the beer and can also make it somewhat harsh so I have to be careful.

Generally speaking, the higher you mash, the more mouthfeel you will get which of course will make the beer seem bigger, everything else being equal. Again, if you want a quafing brew, you might try just a little lower temperature, 150 to say 152. I always thought that a dryer beer makes for a more refreshing pint so the better you attenuate the easier it will go down. Let us know how the homemade toasted malt works, I have seen that technique in formulations for Anchor Liberty Ale clones and that is one of my favorite beers.